Directions

Place over medium heat and cook 8 minutes or until thickened, stirring occasionally. Set aside and keep warm.

Fill a large skillet 2/3 full of water. Bring to a boil, reduce heat and simmer. Break each egg into a custard cup coated with oil. Place cups in simmering water, cover and cook for 6 minutes. Remove cups from water and set aside.

Spoon 1/2 cup of spinach mix onto each of 2 oven ok plates. Invert egg on top of each. Top with 1/4 cup spinach mix. Sprinkle each with 1 tsp Parmesan.